Stuffed Shells

Stuffed shells, also known as “conchiglioni”, can be filled in various ways, but one of the most classic recipes involves a filling of ricotta and spinach.

Ingredients for the Filling:

• 250 g of ricotta
• 200 g of spinach (fresh or frozen)
• 1 egg
• 100 g of grated Parmesan cheese
• Nutmeg to taste
• Salt and pepper to taste

Ingredients for the Pasta and Cooking:

• 250 g of conchiglioni pasta (or large shells)
• 700 ml of tomato sauce
• 200 g of fiordilatte mozzarella, cubed
• Fresh basil to taste
• Extra virgin olive oil to taste
• Grated Parmesan to taste for garnishing

Preparation

1. Cook the spinach and squeeze it thoroughly to remove all the water, then chop it finely.

2. In a bowl, combine the ricotta with the chopped spinach, egg, Parmesan, salt, pepper, and a grating of nutmeg to create the filling.

3. Fill a pot with water, bring to a boil, salt it, and cook the shells until al dente. Carefully drain and let them cool.

4. Prepare a baking dish by greasing it with some oil and pouring a portion of the tomato sauce on the bottom.

5. Stuff each shell with the ricotta and spinach mixture, then arrange them in the baking dish.

6. Cover the shells with the remaining tomato sauce, distribute the mozzarella cubes, and another sprinkle of Parmesan.

7. Bake in a preheated oven at 180 °C for about 20-25 minutes, until the mozzarella is melted and golden.

Serve hot, garnished with fresh basil leaves. Stuffed shells are an ideal dish for a special lunch or family dinner. Enjoy your meal!